Malvani Fish Curry | मालवणी फिश करी | Khazana of Indian Recipes | Sanjeev Kapoor Khazana

Surmai cooked in a spicy-tangy coconut gravy with the unique Malvani masala that is always, always, always freshly prepared.

MALVANI FISH CURRY

Ingredients

500 grams king fish (surmai) darnes, cut into 1 inch cubes
1 teaspoon cumin seeds
2 teaspoons coriander seeds
4-5 dried red chillies
A pinch of turmeric powder
1 medium onion, roughly chopped
¾ cup scraped fresh coconut
6-8 black peppercorns
3 tablespoons oil
1 medium onion, finely chopped
1 medium tomato, finely chopped
Salt to taste
1 tablespoon tamarind pulp
Chopped fresh coriander leaves for garnish

Method

1. Lightly roast cumin seeds and coriander seeds in a pan for 1 minute and grind them into a fine powder with red chillies and turmeric powder.
2. Put the roughly chopped onion in a blender jar, add coconut, black peppercorns and ¼ cup water and blend to a coarse paste.
3. Heat oil in a pan. Add onion, mix and cook till lightly browned. Add tomato, and salt, mix, and cook till soft and pulpy.
4. Meanwhile, apply salt and the ground powder to the fish cubes and set aside for 5 minutes.
5. Add ground paste into the onion-tomato masala and mix well. Cook on high heat for 1 minute. Add 2½ cups of water and bring the gravy to a boil.
6. Add fish pieces, mix, cover and cook on medium heat for 5-6 minutes. Add tamarind pulp and simmer for 2-3 minutes.
7. Serve hot garnished with coriander leaves.

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